Chicken and Biscuits in a Pot
Fragrant, full-bodied California white.
Probably the favorite recipe I made for my husband. He is having it for Fathers Day today. I love the recipe as is, however I roast my own chicken to save on the additional sodium from a rotisserie chicken. A little work up front, but then in the oven and Voila! Dinner.Read More
Super-fun to make--like pot-pie, but better. Do watch out for the salt content in the rotisserie chicken: even though I'm very conservative in adding salt, and always use sodium-free broth, the finished product was markedly saltier than I wanted.Read More
Very good — with a few adjustments: 1. Up the broth to 3 cups and the flour to two tablespoons in order to have enough gravy/sauce to cover the other ingredients and to thicken it a it — one tablespoon of flour produced a very thin gravy for me. 2. Use dry sherry rather than white wine to kick the flavor up a notch. 3. You can use dried herbs for the biscuits; I tried 1 teaspoon each of sage and thyme, but I would cut that back to ½ teaspoon each the next time I make this.Read More